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1 Carefully remove the wishbone, winglets and knuckle from the chicken,
reserving the trimmings. Place the bird on the trimmings in a small roasting
tray. Moisten the chicken with the olive oil and roast for 40 minutes at 180C/Gas
4.

2 Remove the legs and breasts from the roast chicken. Place the meat on
a warm plate and cover to retain the heat. Reserve.

3 Chop the carcass and winglets. Deglaze the roasting tray with 50ml
water, scraping with a wooden spoon to remove